Best Hot And Sour Shrimp Soup With Noodles And Thai Herbs Recipes

Thai Hot and Sour Shrimp Soup - Tom Yum Goong image

Provided by PalatablePastime

Categories Thai

Time 33m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 tablespoons vegetable oil
4 cloves garlic, crushed
1 small red onion, finely chopped
7 cups water
1 tablespoon black pepper
1 stalk lemongrass, cut into 2 inch lengths
1 (1 inch) piece fresh galangal root
3 fresh red chilies, thinly sliced (amount optional)
3 fresh green chilies, thinly sliced (amount optional)
4 kaffir lime leaves, scored (if using dry, soak in warm water until pliable)
1 lb medium shrimp, cleaned and deveined
6 tablespoons fish sauce
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro

Steps:

Heat oil in a pot with garlic until aromatic; add onion and cook, stirring, until onion is light brown.
Add the water and bring to a boil.
Add black pepper, lemongrass, galangal, chiles, and lime leaves; return to a boil and boil for 2 minutes.
Place shrimp in the pot along with the fish sauce and lime juice.
Simmer for 3 more minutes, or until shrimp are firm and cooked.
Garnish soup with fresh cilantro before serving.

Nutrition Facts : Calories 255.2, Fat 15.1, SaturatedFat 1.9, Cholesterol 143.2, Sodium 2783.2, Carbohydrate 12.6, Fiber 1.9, Sugar 5.4, Protein 18.8

Thai Hot and Sour Shrimp Soup image

Provided by Food Network

Yield 4 servings.

Number Of Ingredients 15

1 pound medium shrimp, shelled and deveined, butterflied, shells reserved
1/4 cup lime juice
4 teaspoons Thai fish sauce
1/4 cup minced fresh green chilies
2 tablespoons very finely-minced lemongrass, from tender inner part of stalk, plus 2 tablespoons thinly-sliced
2 teaspoons vegetable oil
4 cups chicken stock
2 tablespoons crumbled dried Kefir lime leaves (available in Asian markets or specialty food stores)
2 tablespoons finely-minced fresh coriander roots and stems
2 thick slices galanga root (available in Asian markets or specialty food stores)
2 medium shallots, coarsely chopped
2 teaspoons dried tamarind pulp (available in Asian markets or specialty food stores)
1/2 cup straw mushrooms, rinsed
2 heaping tablespoons fresh coriander leaves
2 teaspoons minced scallion

Steps:

In a bowl combine shrimp, 2 tablespoons of the lime juice, 2 teaspoons of the fish sauce, 1 tablespoon of the green chilies, and 1 teaspoon of the finely-minced lemongrass. Mix well and let marinate while you prepare the soup.
In a large saucepan heat oil over high heat. Add shrimp shells and cook, stirring occasionally, 5 minutes, or until shells have begun to brown. Add chicken stock, 2 tablespoons of the green chilies, the 2 tablespoons sliced lemongrass, kefir lime leaves, coriander roots and stems, galanga root, shallots and tamarind pulp; bring to a boil. Reduce heat to simmering, cover and cook 30 minutes.
Into a clean saucepan strain soup through a fine sieve, pressing on solids to extract as much liquid as possible; discard solids. Heat over medium-high heat and add remaining 2 tablespoons lime juice. remaining 2 teaspoons fish sauce, remaining 1 tablespoon green chilies, remaining teaspoon minced lemongrass, straw mushrooms, coriander leaves, and scallions; stir well. To serve, add shrimp in their marinade and cook 30 seconds or until shrimp turn pink and are cooked through.

Thai Hot & Sour Soup With Shrimp image

Provided by Sayster

Categories Thai

Time 25m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 12

6 cups reduced-sodium fat-free chicken broth
4 kaffir lime leaves
1 stalk lemongrass, halved and crushed (4-inch)
1/2 habanero pepper, minced
1 cup shiitake mushroom, thinly sliced (about 2 ounces)
1/2 lb large shrimp, peeled and deveined
1/4 cup fresh lime juice
2 teaspoons fish sauce
1 medium tomatoes, cut into wedges
2 green onions, thinly sliced (about 1/2 cup)
1 cup light coconut milk
2 tablespoons fresh cilantro, chopped

Steps:

Combine chicken broth, kaffir lime leaves, lemongrass, and habanero in a large saucepan; bring to a boil. Cook 5 minutes.
Add mushrooms and shrimp to pan; cook 3 minutes or until shrimp are done.
Add juice, fish sauce, tomato, and onions to pan; cook 2 minutes.
Remove from heat; stir in coconut milk and cilantro. Discard lemongrass stalk and lime leaves.

Nutrition Facts : Calories 95.8, Fat 1.2, SaturatedFat 0.2, Cholesterol 86.4, Sodium 320.7, Carbohydrate 9.4, Fiber 1.5, Sugar 3.1, Protein 12.8